care for some flat bread, anyone?

(click on image for larger view and more photos)

bread JUST as I suspected! (read about premonition here) Flat as pancakes!

Normally, I love flat bread. But only when it’s supposed to be flat bread. Flat bread that is soft and light and maybe a bit crisp on the outside. Not this flatbread, heavy as a brick, hard as a rock…


Now I’m thinking that this time I didn’t let my starter get bubbly enough before trying to use it. The smell of my (non)starter is wonderful – reminiscent of very mild yoghurt – but, as you can see from the photos, the shaped bread just refused to rise.

As some of you know, this is my second attempt. I tried in April when it was still quite cold. (read about the 1st attempt here) The experiment started bubbling and then fizzled out. I blamed it on the cold.

So this week when it was so insanely hot, I thought I’d try again. Like the first time, I began with rye flour, water and a tiny bit of honey. Then after the first day, I switched to using unbleached all-purpose flour and water for feeding. I soon had plenty of bubbles. I thought everything was going correctly. :lalala:

I made the bread; it rose(ish); I shaped it; it lay there and its only movement was to flatten out slightly.


I want to blame it on the sudden cool front that swept in a couple of days ago. The temperature in the kitchen has dropped dramatically from around 27C to about 18C.

But on the same coolish day that I began mixing the natural-starter dough, I also made regular bread, using commercial yeast (active dry) That bread dough rose like a fiend and those loaves are spectacular… no photographic evidence, you’ll have to take my word for it.

bread Hmmm, perhaps I should take up discus throwing….

I do have one good thing to say about the discs: they smell great!! So good that I might even try tasting some. I hope my jaws are strong enough….

I haven’t decided if I’m going to try to get what I thought was a starter to actually change from being a culture to become a starter*. Or if I’m just going go and hide under the bed.

* Susan (Wild Yeast) is an avid bread baker and has just posted about how she captures yeast. It is there that I learned the terms “culture” and “starter”.

edit 12:47 EDT:
I tasted the bread. :boo:It’s not baked through!!:boo: (I tested the inside with a thermometer too and it was well up past 210F in the center.) and talk about sourdough! I’ve decided that I’m going to hide under the bed… :lalala:


If you haven’t already, please read the sometimes grisly history of my hunt for wild yeast:


This entry was posted in baking, bread - yeasted & unyeasted, food & drink, whine, wild yeast (sourdough) on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your responses and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed on this site, nor will it ever be shared.

"Moderation" is in use. It may take a little time before your response appears. Responses containing unsolicited advertising will be deleted as spam (which means any subsequent attempts will be automatically relegated to the spam section and unlikely to be retrieved). For further information, please read the Discussion Policy.

2 responses to “care for some flat bread, anyone?

  1. Susan

    Your bread sounds exactly like what mine was like when I tried baking with a culture that wasn’t really mature — the culture had early activity because of a type of bacteria called leuconostoc that produces a lot of gas but isn’t really good to bake with. It eventually gets replaced by the good guys, though.

    Please don’t hide under the bed! I hope you keep going with your culture — I’m pretty sure you can turn it into a starter in time.

  2. ejm Post author

    The photos of your recent sourdough bread are so fabulous looking, Susan and I can’t tell you how relieved I am to hear that your first try at using a natural starter failed as well.

    (I might even come out from under the bed to see what I can do with my culture.)


Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the optional fields that point to your website URL and website name may be removed without notice. For more information about what can (or cannot) be included, please read the Discussion Policy.